Preparation MethodSoak Badam for 1hour in warm water and remove skin.In a mixie/blender, add badam and grind to fine paste.Heat a kadai, with 1 tspn ghee, add badam and cook for few minutes in low flame.Add sugar and mix well. Keep stirring, add elakka podi and little ghee.Stir till it doesnt stick to kadai and becomes thick like other burfi.Grease a plate with little ghee.Pour and flatten it. Allow it to cool.Cut into desired shapes or roll out.